10 hard boiled eggs
2 envelopes gelatine
250ml mayonaise
1 tsp mustard powder (Colmans English is good)
250ml chicken stock (1/2 pint with stock cube is good)
375ml cream (3/4 piny)
pinch salt, cayenne pepper,
drop worchester sauce
Parsley to garnish
Dissolve the gelatine in the hot stock
Mash the boiled eggs till chunky
Stir everything together (Couldn't be easier)
Pour into prepared molds.
Set in the 'frige
I use the old tupperware ring mold or a series of small molds.
It makes quite a lot.
Serve with Matzos or rice crakers, nothing too strong a flavour.
I also use boiled quails eggs to insert into the mousse on special occassions
2 envelopes gelatine
250ml mayonaise
1 tsp mustard powder (Colmans English is good)
250ml chicken stock (1/2 pint with stock cube is good)
375ml cream (3/4 piny)
pinch salt, cayenne pepper,
drop worchester sauce
Parsley to garnish
Dissolve the gelatine in the hot stock
Mash the boiled eggs till chunky
Stir everything together (Couldn't be easier)
Pour into prepared molds.
Set in the 'frige
I use the old tupperware ring mold or a series of small molds.
It makes quite a lot.
Serve with Matzos or rice crakers, nothing too strong a flavour.
I also use boiled quails eggs to insert into the mousse on special occassions